“Much of the book talks about how we need to transform our food and farming system, not only in the United States but worldwide, if we're going to solve a lot of these problems that we're seeing — environmental pollution, health problems, the climate crisis and the fact that we have so much poverty in rural areas …” Cummins says.
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It can seem difficult to remain upbeat about the state of the planet at a time when governments continue to deprioritise the climate crisis. However, non-profit organisation Ecosystem Restoration Camps (ERC) is providing actionable solutions by building a grassroots movement to educate people about restoring degraded land.
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Positive news stories about the state of our environment are few and far between. More common are stories that we’re almost at the point of irreparable damage, that if we don’t act now, it will be too late. While this may be true, it’s also important to recognize the positive steps nations have taken to do their part in saving the planet.
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I hope everyone had an enjoyable holiday and that your 2020 is already off to a great start. For our annual look-ahead piece, I asked several leaders of organic-related non-profit organizations to discuss this upcoming year. More specifically, what needs to get accomplished and what they would like Organic Insider readers to know about.
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The Maine Board of Dental Practice may be engaging in antitrust violations, according to a petition filed with the Federal Trade Commission by three nonprofit groups — Consumers for Dental Choice, Organic Consumers Association and Mercury Policy Project. At issue is what the complaint calls two competitive factions that have divided modern day dentists: those who use mercury and those who do not.
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In recent years, the business started by two friends in a converted Burlington gas station has faced criticism over its own production methods, including a pair of lawsuits accusing the longtime ice cream purveyor of misleading consumers about just how humane its products really are.
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According to the company website, D’Artagnan’s foie gras “is considered a great delicacy around the world.”
But if you’re eating D’Artagnan’s foie gras, what you’re actually eating is the diseased liver of a tortured duck or goose.
Samples of D’Artagnan’s foie gras, submitted by Organic Consumers Association for independent lab testing, confirm that the product is made from the livers of ducks that suffer from “severe hepatic lipidosis,” or what’s commonly known as fatty liver disease.
Setting aside the “yuck” factor for a minute, what do these test results mean?
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Ninety people are gathered along a trench—maybe 20 feet long, five feet deep, and three feet wide—in the Montana prairie. It’s an overcast spring day, with a cool breeze stirring the grass. Children clamber around the edges of the trench while the adults crouch or stand, listening to a woman pacing at the bottom, pointing out roots and different layers of exposed earth, talking about how the soil can save us from a climate catastrophe.
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Via Organica, a regenerative farm in San Miguel de Allende, Mexico, is more than just a place that grows and sells fresh, organic produce to the local community. Rosana Álvarez, the farm's founder, also runs an educational center, restaurant, and store. By centralizing these operations, Álvarez is seeking to improve the livelihoods for local farmers and vendors.
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It's easy to forget that at one point, not so long ago, all food was organically grown in a way that supported the ecosystem and environment. This all changed in the 1940s when the Green Revolution took hold and industrial, chemical-dependent farming techniques spread and quickly became the norm.
Unfortunately, industrial farming has created a series of unsustainable situations in less than 70 years, and evidence suggests we will not make it until the end of the century if we continue along the path of degenerative food and farming. Virtually every growing environmental and health
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